Sufra Dayma: Veal and Pasta with Tomato Cheesy Sauce By Moushira Abdel-Malek Serves 4: Ingredients: 750 gms veal steaks (cut into thin strips) 1 onion (finely chopped) 2 garlic cloves (crushed) 400 gms canned, diced tomatoes 150 gms thinly cubed yellow cheese (parmesan, edam or gouda) 2 tbsp fresh basil (finely shredded) or (1 tbsp dried basil) 2 tbsp olive oil Salt + pepper + grated nutmeg Method: Heat oil in a cooking pan over medium heat. Add onion and garlic. Cook until softened. Add seasoning except basil. Stir, then add veal strips. Reduce heat and cover. Allow to cook in its own juices, adding small quantities of boiling water, if necessary. Add tomatoes and basil. Simmer for five minutes, stirring occasionally, or until sauce thickens. Add cheese. Simmer only until cheese starts to melt; (approx. 1-2 min.). Serve with boiled cooked pasta spirals, elbows or farfalle (bows).
